Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to dessert paradise! These aren't just ordinary cupcakes – they're a symphony of delicate vanilla, zesty lemon, and luxurious Swiss meringue buttercream that will make your mouth water with every single bite. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver restaurant-quality cupcakes that will have your friends and family begging for more. Get ready to unlock the secret to the most Instagram-worthy, mouthwatering cupcakes you've ever created!
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup lemon curd
- 1 cup Swiss meringue buttercream
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together 1 1/2 cups of all-purpose flour and 1 teaspoon of baking powder. Set aside.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, alternating with 1/2 cup of milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Once the batter is smooth, evenly distribute it into the prepared muffin tin, filling each cupcake liner about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pan halfway through baking for even cooking.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the Swiss meringue buttercream if you haven't already. Beat the buttercream until it is smooth and fluffy.
- Once the cupcakes are completely cooled, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. This will create space for the lemon curd.
- Fill each cupcake with about 1 tablespoon of lemon curd, ensuring that it is well-distributed in the center.
- Using a piping bag fitted with a decorative tip, pipe the Swiss meringue buttercream on top of each filled cupcake, creating a beautiful swirl.
- Optional: Garnish with additional lemon curd, lemon zest, or edible flowers for an extra touch of elegance.
- Serve the cupcakes at room temperature and enjoy your delicious Dacia's Vanilla Cupcakes with Lemon Swiss Meringue Buttercream and Lemon Curd!
Tips
- Ensure all ingredients are at room temperature before starting to guarantee a smooth, well-incorporated batter.
- Don't overmix the batter – this can lead to tough, dense cupcakes. Mix just until the ingredients are combined.
- Use a kitchen scale for precise measurements to achieve consistent results.
- Allow cupcakes to cool completely before filling and frosting to prevent the buttercream from melting.
- For the most beautiful piping, use a sturdy piping bag and a decorative tip to create elegant swirls.
- If you're short on time, you can prepare the lemon curd and buttercream a day in advance and store them in the refrigerator.
- For an extra burst of lemon flavor, add some lemon zest directly to the cupcake batter.
- Use a cupcake corer or the back of a small spoon to create a neat cavity for the lemon curd filling.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
